Chocolate for Breakfast

Lately it seems that pancakes have taken over my houshold.  Ever since I made my mom’s molasses wheat germ pancakes I have been OBSESSED.  Let’s see…. Today’s Friday right?  Out of 5 days this week I think I have made these pancakes about 4 times.

And I’m still not tired of them. 

But this morning I was feeling a bit crazy, and decided to take it one step further.

I was craving pancakes.  I was craving chocolate. 

Hmmm…. I wonder what would happen if I combined the two……


I’m an evil genius.

Be careful cause these babies are dangerous!!

Dutch Chocolate Pancakes for one


1/2c Oat Flour

3 TB Wheat Germ

2 TB Flax Seed Meal

1/2tsp baking powder

1 TB Cocoa Powder

1/2c lite chocolate soymilk (you can also use original soymilk, or almond milk)

1/4 cup egg whites

But what really made these pancakes shine was my signature chocolate sauce.  I invented this stuff on a whim a couple of months ago and have been known to slather it on anything from pancakes, to oatmeal, to french toast, to apples slices.

Raina’s Chocolate Sauce


2 TB Almond Milk (use can more or less milk depending on how thick you want the sauce to be)

2 TB Cocoa Powder

A couple drops of Stevia to taste

Directions:  Whisk firmly in a small bowl with the tip of a knife or a spoon until the cocoa powder breaks down and eventually blends in with the milk.  The result is a super creamy, super rich, super decant chocolate sauce.  O-MAY-ZING!

There they are cooking in the pan.

OooOOooh look how chocolatey.

Needless to say, I had a VERY happy belly this morning.